Contact UsStanford Sierra Conference Center
P.O. Box 10618
South Lake Tahoe, CA 96158 Physical Address:
130 Fallen Leaf Road
Fallen Leaf, CA 96150
The mornings have been a little chillier these last few days signaling the start of fall is near. Autumn is a beautiful season at Fallen Leaf Lake with clear, bright blue skies, calm lake water, warm days and golden aspens. Chef Dave has put together tasty menus for our groups planning to visit during September, October and November. To complement our dinners, we serve an excellent selection of wines from Stanford affiliated wineries and vineyards.
For our top of the line, A plan dinners, guests choose from three entrees, a meat, seafood and a vegetarian option. Chef Dave and his staff will prepare New Zealand lamb chops with pinot noir and thyme jus lie with roasted garlic mashed potatoes and braised green beans with pancetta. This hearty dish will pair wonderfully with a cabernet sauvignon from either Charles Krug Winery or Silverado Vineyards. The seafood choice might be grilled loin of ahi tuna drizzled with red chili vinaigrette and gingered sweet potatoes and for a vegetarian choice, a cabernet infused risotto with trumpet mushrooms and aged parmesan. Both of these entrees would pair wonderfully with an earthy pinot noir from either Robert Mondavi Wines or MacMurray Ranch from the Sonoma Coast or if you prefer white wine, try either the Wente Vineyards Riva Ranch chardonnay or the J. Lohr Estates Riverstone chardonnay. Be sure to save room for dessert, our Swiss pastry chef, Kurt, creates the most amazing treats including chocolate truffle overdose, or fresh fruit is always a dessert option.
During the fall expect seasonal soups to accompany your meal such as roasted acorn squash or vegetarian carrot ginger. For our mid-priced B dinner entrees, a few of Dave’s specialties include baked, stuffed chicken breast with risotto Milanese and fresh vegetables or a vegetarian choice of eggplant parmesan with fresh mozzarella and marinara.
C meal plan dinners are buffet service and include entree options such as grilled rock cod with herbs and lemon or baked chicken cordon bleu with herbed potatoes, fresh vegetables or spanakopita as a vegetarian entree choice.
Chef Dave creates menus in advance that we forward to the coordinator for each group. Dave is willing to modify the menus to suit the tastes and needs of the group.